When prawns are plentiful and cheap, there is a delightful little dish which can be made with them, and can be served either as the first course for a luncheon or as a fish course at dinner.


2 1/2 pints of prawns, 3 or 4 tablespoons of thick, cold Bechamel sauce, 1/2 a pint of cream, less than 1/2 leaf gelatine dissolved in a little warm milk, 1 wine-glassful of Madeira.


Shell the prawns and pound them in a mortar to a smooth paste, adding gradually 3 to 4 tablespoons of Bechamel Sauce (see p. 196). This having been well worked together, should be rubbed through a sieve into a basin. Whip up 1/2 a pint of cream, to which the dissolved gelatine has been added (when cold) and also a wineglass of Madeira (or sherry). Mix gradually with the prawn puree, beating all the time. This addition of cream must be done slowly, as the mousse should be very light. When done, pour into a mould and keep on ice or in a very cold place for several hours. When about to serve, dip the mould in warm water, for a few seconds only, dry it quickly and turn out.